Sweating vegetables is an important procedure and always requires the use of a wide bottomed aluminium pan that must be very hot, containing heated fat, preferably extra virgin olive oil. It is important for the vegetables to sweat quickly. Salt is always added at the end.
Cut the onion, aubergine and the peppers into even-sized julienne strips. Blanch the tomatoes, remove the skin and seeds and cut into strips. In a wide bottomed pan, heat the oil and add the chopped garlic and pitted olives. When the pan is very hot, sweat the julienne vegetables. Add the strips of tomato and season with salt and pepper. Cook the pasta in boiling, salted water then drain and sauté in the pan, so that all the vegetables blend together. Turn the heat off, sprinkle with slivers of cheese and add the basil leaves.